Type: Fish
Marinated sweet & sour fish
This dish is best served at room temperature, preferably after marinating it for a day or two in the fridge, with a…
Salmon steaks in chraimeh sauce
In Jerusalem, just as famous as gefilte fish is chraimeh, the ‘queen’ of all dishes for Tripolitan (Libyan) Jews. It is a…
Prawns, scallops & clams with tomato & feta
This unusual combination of seafood and cheese deserves a place of honour on Ottolenghi’s catering menu, making regular appearances for over 10…
Fricassee salad
This salad is a deconstruction of Tunisian fricassee: a fried bun stuffed with tuna, harissa, olives, anchovies, a spicy pumpkin relish, pickled…
Grilled fish skewers with hawayej & parsley
Hawayej is a high-potency Yemeni spice mix used to flavour hearty soups and stews. Here we apply it to fish, which it…
Cod cakes in tomato sauce
With their sweet and slightly sharp sauce these fish cakes, typical of Syrian Jews, manage to capture much of the spirit of…
Pan-fried mackerel with golden beetroot & orange salsa
Although oranges aren’t grown in Jerusalem, the famous Jaffa oranges, cultivated along the coast, have made their mark on the city’s skyline,…
Fish & caper kebabs with burnt aubergine & lemon pickle
Capers are not widely used in any of the local cuisines but the plants are abundant in the city. They are extremely…
Pan-fried sea bream with harissa & rose
This dish originates from Bizerte, the northernmost city in Africa. It is sweet and spicy and beautifully aromatic. It is adapted from…